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Instant Pot Bone Broth

Fast, easy, and nutritious bone broth

Course Soup
Prep Time 20 minutes
Cook Time 2 hours

Ingredients

  • 1 whole roasted chicken picked clean of most of the meat. Alternatively, use a couple cooked chicken carcasses (backs).
  • 1/4 cup white wine or 2 tbsp Apple Cider Vinegar
  • 1 tsp black peppercorns
  • 3 tsp sea salt
  • 1 tsp tumeric
  • 1 tsp dried parsley flakes
  • 1.5-2 quarts water just enough to cover bones + 2 inches
  • 1-2 sprigs fresh herbs optional, but I love rosemary
  • 2 whole carrots, roughly chopped Add the greens too if you have them!
  • 2 whole celery ribs, roughly chopped Add the leafy parts too.
  • 1 whole yellow onion, quartered The skin can stay on
  • 1/2 whole clove of garlic Don't peel it, just take the whole bulb and cut it in half.

Instructions

  1. Roast a whole chicken. Pick off most of the meat and use immediately or refrigerate and use within 3-4 days. Be sure to leave some bits of meat on the bones since they add flavor to your broth.

    You can also just buy a package or two of chicken carcasses from us. These are the backs of the chickens that we save after taking all of the cuts of meat off of them. Just bake them for an hour at 350 degrees before using for broth. You do not have to pick any meat off of these, just break apart when cooled and ass to your instapot.

  2. Chop your veggies while your chicken is cooking. Rough chops of everything is perfect. You really aren't looking for pretty cuts, just trying to get the veggies evenly distributed in the instapot. I always add the greens and skins from the veggies for added nutrients.

    Toddlers who love to help in the kitchen are great at chopping up veggies for broth!

  3. To an Instant Pot, add all skin, cartilage, and connective tissues, as well as all of the bones. I recommend a 6-quart Instant Pot at a minimum. Break apart your roasted chicken carcass at the joints wherever possible to reveal the connective tissues. If using chicken carcasses, just break it apart wherever you can. This will give your bone broth a better gel when it cools.

    I usually line the bottom of my pot with the broken up chicken pieces and then toss the veggies on top of those to keep the chicken more submerged.

    You can choose to add the chicken drippings from roasting your chicken, but it’s not necessary. I usually save the drippings to add into my dog's dinner or use it to add some extra flavor to rice 🙂

  4. Next, add your wine or apple cider vinegar, tumeric, parsley, black pepper, salt, and herbs if using.

  5. Add water.

    It's important not to add too much water if you want to get a strong gel to your bone broth. Add water to 2” above the layer of bones. I usually aim to just get the veggies floating a little. This should be about 1.5-2 quarts of water, depending on the size of the chicken.

  6. Secure Instant Pot lid and vent and set on manual high pressure for  90 min. After 90 min., let the Instant Pot naturally release pressure for 10 min. Carefully release the remaining pressure. Alternatively, you can let it naturally release completely, which may take about 30 min.

  7. Strain finished bone broth through a fine mesh colander. Store for 1 week in the refrigerator or for up to 6 months in the freezer. I like using mason jars to store mine, but your favorite food storage method (not plastic because the hot broth may melt it) should work.

  8. Optional: Save the carrots and onions from your broth! They are super nutrient rich and tasty. I like adding a little salt to mine and eating them as a side with a meal. You can also puree them and it makes a tasty first baby food!

Recipe Notes

Notes:

You can add vegetables and other aromatics to your bone broth if you want. Get creative and get even more nutrients in there with a bigger variety!

If you are going to use this as a sipping broth, scrape off the fat layer before taking a big gulp. You can save it and use it for cooking. Also, my favorite way to sip broth is to add some lemon juice and salt after warming it up.

Hot tip:
Make your chicken bone broth on the stovetop following this recipe, except using a heavy pot with a lid. Bring to a boil over high heat, turn to low, cover & simmer for 8-10 hours.